Vegan Minestrone Soup Recipe

Of all the soups on my website, this vegan minestrone soup is probably my most used and appreciated soup recipe, which is why I call this soup the faithful vegan minestrone soup. It has not let me down yet. 

You can’t go wrong with this beautiful minestrone soup, packed full of fresh, healthy vegetables and hardy beans.  It’s the perfect winter warmer and so easy to make.

If you are after new vegan soup recipes to try, this vegan potato and kale soup is a must, as is my purple cauliflower soup.

When my family and I entertain guests, we most often start their visit with a bowl of vegan minestrone soup, especially if the weather is on the cool side.  It is a great soup to have on hand when you don’t know exactly when the meal will be served.  It heats up quickly and is hardy enough for hungry family members and worn out visitors. You can’t go wrong with this beautiful vegan soup, packed full of fresh, healthy vegetables and hardy beans.  

Why you’ll love this yummy vegan minestrone soup

• Meal prep friendly: It is a great soup to have on hand when you don’t know exactly when the meal will be served. It can be pulled out of the fridge or freezer and on the table in minutes.
• Tried and tested: Several years ago, when we developed this recipe, we tested it over and over again to get just the right flavor blend. 
• Hearty and filling: Because of the wholesome vegetables and hardy beans, it feels more like a substantial meal.

What is Vegan Minestrone Soup?

Vegan minestrone soup is a hearty and nutritious Italian dish that’s usually plant-based and vegan. This soup typically features a variety of vegetables such as carrots, celery, onions, green beans, and zucchini, along with leafy greens like spinach.

It often includes beans, such as kidney beans, cannellini beans, or other white bean variations for added protein and fiber. Small pasta shells are commonly included as well, providing a comforting flavor and texture to this vegetable soup. The soup is simmered in a flavorful broth made from vegetable stock or broth, and it’s seasoned with herbs like basil, parsley, oregano, and thyme, along with a touch of garlic for depth of flavor.

Vegan minestrone soup is not only versatile—allowing for the inclusion of whatever seasonal vegetables you have on hand—but it’s also easy to prepare and can be enjoyed on its own or paired with crusty bread for a complete meal.

Ingredients and substitution notes 

• Olive oil: Use a good-quality extra virgin olive oil. It adds rich flavor to the vegan minestrone soup. You can use another neutral tasting oil, like an avocado oil in its place.
• Onion: Choose a yellow or white onion for a mild and slightly sweet flavor. I wouldn’t recommend red onion as a first choice for this soup.
• Garlic cloves: Use fresh garlic cloves for a robust flavor. I highly recommend fresh over powdered or dried garlic in this specific soup recipe.
• Celery stock: I adore using celery stock. It has such a wonderful savory flavor.
• Carrot: Choose firm and vibrant carrots. Parsnips are always a good alternative to carrots if you need one.
• Green beans: Opt for fresh green beans and trim the ends. Cut them into bite-sized pieces to add a crisp and fresh texture to the soup.
• Vegetable broth or vegetable stock: Use a high-quality vegetable stock to enhance the overall flavor of the soup. Check for a low-sodium veggie broth option if you prefer to control the salt content.
• Petite diced tomatoes: Canned petite diced tomatoes are convenient and add a burst of rich tomato flavor. Look for varieties without added salt or herbs for better control over seasoning or add a little of your favorite tomato sauce.
• Small red kidney beans and white beans: I like to rinse and drain canned beans to remove excess sodium. You can choose from navy beans, great white northern beans, or cannellini beans for the white bean variety.
• Dried oregano, dried thyme, dried basil: These dried herbs add depth and aroma to the vegan minestrone soup. Crush them between your fingers before adding to release their essential oils.
• Dried parsley (or fresh parsley): Dried parsley works well, but if available, fresh parsley adds a vibrant, herby flavor. 
• Cayenne: Adjust the amount of cayenne based on your spice preference. It adds a subtle heat to balance the other flavors.
• Baby spinach: Add fresh baby spinach towards the end of cooking for a nutritious boost. It wilts quickly and retains its vibrant green color.
• Mini pasta shells (cooked al dente): Cook the pasta separately to al dente to prevent them from becoming mushy in the soup. Any small pasta shape works well; mini cooked pasta shells add a good texture.

Vegan Minestrone Soup Recipe Variations and Add-ins

Here are a couple of twists and turns you can take with this vegan minestrone soup recipe:

• Grains and legumes: Add cooked quinoa or barley, or farro for additional texture and nutritional value. Add in some lentils or chickpeas to boost the protein content.
• Root vegetables: Include diced sweet potatoes or parsnips for a touch of sweetness and a heartier soup.
• Leafy greens: Experiment with kale or Swiss chard as alternatives to spinach for a robust flavor.
• Tomato varieties: Use a mix of fresh tomatoes in addition to canned tomatoes for a more complex tomato taste.
• Pesto swirl: Drizzle a spoonful of vegan basil pesto on top of each serving of vegetable soup for a burst of fresh, herby flavor.
• Zesty lemon: Squeeze fresh lemon juice into this vegetarian minestrone soup recipe just before serving to brighten the flavors.
• Roasted garlic: Roast a few garlic cloves and mash them into the soup for a mellow, sweet garlic flavor.
• Nutritional yeast boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.
• Vegan Cheese: Add a sprinkle of vegan parmesan cheese in this easy vegan minestrone soup recipe for a cheesy twist.
• Crouton crunch: Toast small bread cubes with a touch of olive oil and Italian herbs to create homemade croutons for a satisfying crunch.

Top tips to make the best vegan minestrone soup

Here’s how to make the very best vegan soup with this recipe.

• Use fresh, high-quality vegetables for the best flavor. Go for seasonal produce for the best taste and nutritional value.
• Chop vegetables into uniform sizes to ensure even cooking. This helps maintain a consistent texture in every spoonful of this vegetable soup.
• Build a flavorful broth: Choose a rich vegetable stock or broth to enhance the overall taste of the soup. Consider making your own stock for a more customized flavor.
• Be mindful of salt content, especially if using canned tomatoes and beans. Opt for low-sodium varieties and adjust seasoning to taste.
• Cook pasta separately to al dente and add it to individual bowls before serving. This prevents the pasta from becoming mushy in the soup over time.
• Add leafy greens, such as spinach or kale, towards the end of cooking to preserve their color and nutrients. They only need a few minutes to wilt.
• Experiment with grains and legumes: Don’t be afraid to experiment with different grains like quinoa, barley, or farro, and various legumes such as lentils or chickpeas for added texture and nutrition.
• Taste and adjust: Taste the vegan minestrone soup as it simmers and adjust seasonings accordingly. You may need to add more salt, herbs, or a squeeze of lemon juice to achieve the perfect balance.
• Prepare ahead for flavor enhancement: Like many soups, minestrone often tastes even better the next day. Consider making it ahead of time to allow the flavors to meld and intensify.

Make ahead of instructions and storage

Begin by washing, peeling, and chopping all the vegetables according to the recipe. This includes onions, garlic, celery, carrots, and green beans. Store them separately in airtight containers.

If you’re making your own vegetable stock or broth, prepare it in advance. 

Cook the pasta separately to al dente according to the package instructions. Drain, toss with a bit of olive oil to prevent sticking, and store it in a container in the refrigerator.

Drain and rinse the canned beans. Store them in a sealed container in the refrigerator. If using canned diced tomatoes, have them ready to go.

If you’re using fresh spinach or other greens, wash and store them separately. Add them to the minestrone soup just before reheating for the best texture and flavor.

Allergy-Friendly Options:

• Gluten-free: Make this easy vegan minestrone soup recipe gluten free by substituting the pasta for gluten free pasta.
• Nut-free: This soup recipe is naturally nut free.
• Oil-free: replace olive oil with water to make this vegetable soup oil free.
• Soy-free: Naturally soy-free.

Vegan Minestrone Soup Serving Suggestions 

1. Crusty Bread: Serve alongside slices of rustic rosemary garlic bread or a hearty whole grain bread for dipping.
2. Garlic Knots or Garlic Bread: Try my favorite garlic knots recipe for a perfect bread accompaniment to this soup. Or toast some bread with garlic and herbs for an aromatic side dish.
3. Salad: Serve this soup along side this Mediterranean cucumber salad or a simple green salad with this light tahini salad dressing.
4. Olive Tapenade: A flavorful spread made from olives, capers, and herbs to complement the soup and go perfectly with slices of crusty bread.
5. Vegan Parmesan: Sprinkle nutritional yeast or a homemade vegan parmesan on top of the soup for added flavor.
6. Fresh Herbs: Garnish with fresh basil, parsley, or thyme for a burst of freshness and color.
7. Crackers: Serve with a variety of vegan crackers or these delicious cassava crackers for a crunchy contrast.
8. Chili Flakes: Offer red pepper flakes on the side for those who like a little heat.

FAQs

Can I make vegan minestrone soup ahead of time?

Yes, vegan minestrone soup can be prepared ahead of time, although you want to wait to add the pasta until you are ready to serve the soup, as the pasta will get mushy. In fact, the flavors often deepen and improve after sitting in the fridge for a day. Store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it on the stove or in the microwave.

Can I freeze vegan minestrone soup?

Yes, you can freeze vegan minestrone soup! Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.

What vegetables can I use in vegan minestrone soup?

You can use a variety of seasonal and available vegetables! Common options include carrots, celery, zucchini, green beans, and leafy greens like spinach or kale. Feel free to get creative with vegetables like bell peppers, peas, or squash.

Can I add other types of beans?

Absolutely! You can use any beans you like, such as black beans, pinto beans, white beans, or lentils, in addition to kidney or cannellini beans. Just ensure they are cooked beforehand or use canned beans for convenience.

Is minestrone soup gluten-free?

Traditional minestrone soup can contain pasta, but you can easily make it gluten-free by substituting regular pasta with gluten-free pasta varieties.

Can I make minestrone soup in a slow cooker?

Yes, minestrone soup can be made in a slow cooker! Simply add all your ingredients (except the pasta and leafy greens) into the slow cooker and cook on low for 6-8 hours. Add the pasta and greens in the last 30 minutes of cooking.

What is a good substitute for vegetable broth?

If you don’t have vegetable broth, you can use water combined with a vegetable bouillon cube.

Watch My Vegan Minestrone Soup Recipe Video

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